Ingredients

100gyoghurt (you can use dairy-free if you like – the amount will vary depending upon the yoghurt and how thick it is)

saltoptional

coconut oil, butter or gheefor frying

Instructions

Heat a frying pan over a medium heat.

Place the flour and psyllium in a bowl and mix well to combine. Add the yoghurt until a slightly sticky dough forms. The amount you require will depend upon the thickness of the yoghurt.

Either divide the dough into two or keep it as one.

Shape the dough into a teardrop shape (or whatever shape you like) about 1cm (½in) thick. This is best done on a non-stick piece of silicone paper or clingfilm.

Place 1 tsp oil in the frying pan and make sure it coats the pan.

Pick the naan up on the paper, turn the paper upside down and drop the bread into the hot pan (be careful with oil splashing you).

Fry for around 3 minutes on each side until golden. Serve with more butter or coconut oil if you like.

Nutrition Facts

Quick and easy gluten-free naan bread

Amount Per Serving

Calories 63Calories from Fat 31

% Daily Value*

Total Fat 3.4g5%

Saturated Fat 2.5g13%

Sugars 3.7g

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

About the author

Vicki Montague is an acclaimed and well-followed blogger, recipe writer and teacher who found her calling after she was diagnosed with IBS. She was later to discover her daughter had coeliac disease. As well as creating recipes, Vicki offers unique cookery lessons too – from the comfort of your own home – via video linkup. She also has a number of videos on her YouTube channel, showing people how to make her simple and tasty dishes. www.freefromfairy.com